Although I love living in Cape Town, I do not like the grey winter days! One advantage of these days is that I have an excuse to do or buy something to brighten my day. To brighten the grey days I mostly buy a colourful bundle of flowers. Every now and then I try and cook something colourful.
I made this Chicken with oranges and red onions on a very grey day. It was beautiful, but unfortunately it was too late to take pictures of the dish, so I had to do it the next day with a few pieces that was left.
Do try this dish to bring a bit of colour to a grey day!
We are having the most amazing autumn in Cape Town. The days are quite hot, but evenings are cold. This means we can still go for long walks on the beach, before sunset. Once the sun has set, we can eat really heart warming winter food.
My family loves tacos and Mexican food, so I have decided to make this soup and serve it with taco shells. You can feed a large crowd with this soup and even more if you add some guacamole!
The soup is quick and easy to prepare and budget friendly. The tacos are quite expensive to buy, so I will soon share a recipe for homemade tacos with you!
I cannot believe that it is the middle of May, already! I took photos and wrote this blog post at the end of April and I was going to post this on the 1st of May, but then life happened, and I did not have time to do it!! Well, better late than never!
I enjoy seeing what other bloggers have in their kitchens! So come-on and show me what you have in your kitchen, this month! If you do, please mention Celia of the blog Fig jam and Lime cordial and leave a message on her blog.
Leg of lamb cooked in muscadel, served with sweet peppers
By: Pink Polka Dot Food
Recipe Type: Mains
Leg of lamb recipe
1 x 1.2 kg leg of lamb
4 garlic gloves, peeled and chopped
4 sprigs of fresh Rosemary, chopped
15ml Dijon mustard
30ml Olive oil
Salt and freshly grounded pepper to taste
350ml Muscadel wine
4 red peppers, seeds removed and sliced into strips
4 yellow peppers, seeds removed and sliced into strips
45g butter, melted
200ml vegetable stock
Mix the garlic, rosemary, mustard, olive oil and 100ml of the muscadel together. Season the leg of lamb with the salt and pepper and smear the muscadel mixture over the lamb and set aside to marinade for 30 minutes.
Preheat the oven to 200ºC. Place the lamb in a roasting pan, and place the sliced pepper strips around it. Pour the remaining muscadel, the melted butter and 50ml of the vegetable stock on the peppers.
Roast the meat for 1 hour and 15 minutes for rare and 1 hour and 30 minutes for medium and 1 hour and 45 minutes for well done, whilst basting the meat and peppers with the sauce from time-to-time.
Once cooked, remove the meat and peppers from the oven and set aside to rest for 15 minutes, whilst making the gravy.
Pour the remaining pan juices into a small sauce pot. Blend the flour with a little cold water, add to the pan, and stir over low heat, for about 2 minutes. Add the rest of the stock and stir constantly until the mixture boils. Cook for 5 minutes until the mixture thickened.